HUMMUS WITH AVOCADO
Peel off the transparent hull of boiled chickpeas. Puree chickpeas, water, garlic and lemon juice by using of a rondo machine. Add tahina, olive oil and avocado on puree and mix them gently. Finally add salt, black pepper and cumin as you wish.
To serve: You may use roasted sesames, red pepper flakes and avocado or parsley springs for dishing up.
Enjoy your appetizer !!
Delicious avocados, ready to be harvested, can be obtained from Avokadocum.com.
1.5 cup boiled chickpeas
2 cloves of garlic
3 tablespoons lemon juice
3 tablespoons tahina (sesame butter)
7-8 sprigs of parsley
2 tablespoons water (ideally left over water which is used while boiling chickpeas)
A pinch of salt
A pinch of black pepper
A pinch of cumin
1 tablespoon virgin olive oil